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Frye's Meat Guide [1923]
- msuspcsbs_frye_fryeandcom1
- Frye's Meat Guide [1923]. The Alan and Shirley Brocker Sliker Collection, MSS 314, Special Collections, Michigan State University Libraries. Available at https://lib.msu.edu/sliker/object/7443
- This item is under copyright.
- The front cover features the title "Frye's Meat Guide" in black lettering against a beige background. The Frye's logo is located in the center consisting of the colors red and black. At the bottom, the phrase "More than a hundred tested recipes" is stated. The back cover entails the Frye's logo in the center against a beige background. The inside pages begin with a table of contents plus recipe index and continue with helpful suggestions on how to cook your meat. The rest of the inside pages are dedicated to various recipes that utilize a form of meat. The categories of meat include bacon, beef, ham, lamb, lard, pork, poultry, sausage, and veal. Each recipe includes a list of all ingredients needed plus detailed directions on how to prepare the dish. There are different illustrations throughout the inside pages.